- Preserves from the Pantry -
Oranges & Lemons for St Clement’s Curd
Not a typical Slow Sunday recipe today, but for me preserves are the kind of thing I like to make when I have time, lots of time to chop, grate, mix and stir……..I make a pot of tea or coffee, and put on my favourite music and then pot and preserve to my heart’s content. And it was exactly this pleasant activity that I did this weekend. My pantry seemed to be awash with citrus fruits; I am known to overbuy beautiful produce when I see it all fresh and gleaming – wooden crates of plump oranges and lemons sat impassively in the back room saying “eat me”or “use me” – sorry for the personification. I am a big fan of citrus fruits, I love them in baking and cooking as well as for juice at breakfast time, and many a lemon finds its way into a fishy dish for Friday or a pile of pancakes as happened for Shrove Tuesday last week. Cakes zing with lemons and walnut tarts blush with added orange zest and juice in the pastry……and so it was that I decided on a batch of curd, a St Clement’s curd made with oranges and lemons of course……
I was VERY pleased with the results of this new recipe; the colour was glorious and the flavour was mellow and orangey but with that lemon tang that I love so much in a curd. I managed to make two large 450g (1 lb) pots with a small “overflow” saucer, which we devoured as a “taster” with some brioche. I always have wonderful free-range eggs available laid daily by my Coronation chickens……and the yolks are deep golden yellow which added richness to the colour. This curd would make a stunning filling for a Victoria sandwich cake as well as the usual toast and crumpets, stand by for that, as I feel a cake making session coming on next week. I am sure you could use clementines or mandarin oranges too for a slightly different flavour, and I plan to use some pink grapefruits next time I make a batch of curd. I have to dash off now, as I still have lots to do……..but I’ll see you tomorrow as usual and with a sweet treat too! Have a wonderful slow Sunday, Karen.